Homemade Cannoli

This past weekend, before I came down with the plague (OK not really the plague, but that's what it felt like to me for the last three days.), I had the chance to help one of my very good friends make Cannoli. My Italian friend. OK, she's a quarter Italian, but that's way more than I am. (Her grandfather came over from Sicily) Actually I begged and pleaded with her to teach me how to make them. And I tell you, going into someone else's kitchen, watch them cook, make a mess, take some pictures.... it's a good gig. I think I might get into that more! Maybe I'll make a job of it. Hmmmm.

Now, if you've ever had restaurant Cannoli, it was probably hard. Really hard. Overcooked hard. At least that's my experience with it. But then, having it homemade, it's like heaven. Heaven with ricotta cheese, pistachios and little chocolate chips.


To make Cannoli you have to be able to make very, very, very, very, very thin strips. A rolling pin probably won't do the trick.
So you have to use one of these. This was my first time using a pasta roller. I'm in love with it. I need one. Now. I don't know how long I will be able to live without it.

You also need these special Cannoli rollers things. (That is the technical term for them.)
And then, after slaving away in the kitchen for hours and hours and hours .....OK just a couple hours (it's worth it though) you come out with these. Bonafide Italian Cannoli. (You want one don't you?)

So, being the kind hearted Italalian she is....she shared the recipe with me, and gave me permission to share it here. (YAY!!!!!)

Cannoli

Filling
4 1/2 C. ricotta cheese
1 Tbs vanilla
1 C. sugar
1/2 C. mini chocolate chips
1/2 C. chopped pistachios
Powdered sugar for dustingCombine ricotta cheese, sugar and vanilla. Beat until smooth. Stir in chocolate chips and pistachios.

Shells
3 C. flour
1/4 C. sugar
1 tsp. cinnamon
1/4 tsp. salt
3 Tbs. shortening
2 Tbs. white vinegar
2 eggs, well beaten
5 Tbs. cold water (or a little more if necessary)
Vegetable oil for deep frying

Sift together flour, sugar, cinnamon and salt. Cut shortening in with pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and water. Turn dough onto lightly floured surface and knead until smooth and elastic. Cover and refrigerate for 30 minutes. Heat oil in deep saucepan. Roll dough to 1/8" thick through pasta roller. Wrap dough loosely around cannoli tubes. Fry until light golden brown. Put on paper towel to drain. Cool and remove tubes. Fill shells with filling from both ends. Dust with powdered sugar and sprinkles if desired.